I have some squirrels and rabbit that i wanted to cook up, they're already frozen now but i was wanting to know if they are very hard to de-bone, i was looking at some of the recipes on here and a lot of them would say 3 cups of squirrel, well squirrels dont exactly some in cups so im assuming these are boneless already in little chunks, just curious and need to go ahead and get rid of the little guys,

cpsniper05,

There's 3 different ways I cook squirrels and/or rabbits. I like to fry both and they can be quiet tough if they are old squirrels/rabbits. A try for most of them, I like to coat them heavy with unseasoned meat tinderrizer and place in a ziplock bag, refrigerate overnight. When I'm ready to cook them I wash them off, batter and fry. There will be the occasional squirrel that you can't tinderrize if you waited weeks.

Stew, love to make a stew/mull out of squirrels. I boil them until they are tender enough I can pull the meat off the bones and then I debone all that's going in the stew. Then cook with anything you want to add to the pot, onions, potatoes, carrots, peas, tomatos, etc.

Take one whole squirrel and place on aluminum foil. Add onion, potato, or what ever. One beef boulion cube, rap up and put on a grill or in an oven.

We do all three of the 3 on our camps and at home.

dog1